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Cabbage Pesto, Steamed Turbot and Lincolnshire Potato Royal

Steamed turbot served with cabbage pesto and cheesy potatoes coated in Lincolnshire Poacher cheese and crème fraîche.

HealthyFishMain CoursePestoCabbageTurbot
Estimated Nutrition
Calories
1247.1
kcal / serving
4988.4 kcal total
Carbs
31.6g
per serving
126.2 g total
Fat
95.6g
per serving
382.4 g total
Protein
62.2g
per serving
248.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
30
g
Parmesan
500
g
Lincolnshire Poacher Cheese
1
tbsp
Crème Fraîche
25
g
Butter
For frying
Fruits
1
squeeze
Lemon Juice
NutsSeeds
1
pinch
Sea Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
30
g
Pine Nut
Toasted
50
g
Chickweed
For garnish
OilsFats
200
ml
Olive Oil
Seafood
4
portion
Turbot
Vegetables
1
piece
Hispi Cabbage
Separated into outer leaves and heart
500
g
Lincolnshire Baby Potatoes

Method

1
2
3
4
5
6
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